Pumpkin Cinnamon Rolls with Coffee Maple Frosting are a delightful twist on a classic treat. The soft, fluffy rolls are filled with sweet cinnamon and pumpkin spices, making every bite cozy and comforting. The frosting, with its subtle coffee kick and rich maple flavor, adds a perfect finishing touch that makes these rolls stand out.
I love making these rolls when the weather starts to cool down because they fill the kitchen with the most amazing fall smells. The combination of pumpkin and cinnamon feels just like a warm hug, and that frosting? It’s the kind of sweet and smooth topping that keeps me coming back for one more roll (or two!). I always find that letting the rolls rise well makes them extra tender and fluffy.
These rolls are perfect for sharing at weekend brunch or a special breakfast, especially with a cup of hot coffee. I like to pull them out fresh from the oven so the frosting melts just a little and creates a lovely glaze. They’re a favorite for cozy mornings and casual get-togethers, and I bet once you try them, they’ll become a go-to recipe for chilly mornings too.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and warm flavor to the dough. Use canned pumpkin for convenience or homemade puree if you prefer. Avoid pumpkin pie filling as it has added spices and sugar.
Active Dry Yeast: Essential for the dough to rise and become fluffy. If you don’t have active dry yeast, instant yeast can work too—just mix it directly with the flour.
Spices (Cinnamon, Nutmeg, Ginger): These create that signature fall flavor. Feel free to adjust to taste or add ground cloves for extra warmth.
Cream Cheese: A key part of the frosting that makes it silky and tangy. You can substitute with mascarpone for a milder flavor or omit for a simpler glaze using powdered sugar, maple syrup, and a splash of coffee.
Strong Brewed Coffee: Adds subtle depth to the frosting. If you prefer no caffeine, you can use brewed chicory or simply a bit of espresso powder dissolved in a bit of hot water.
How Do You Get Soft, Fluffy Pumpkin Cinnamon Rolls?
Soft rolls come from proper dough preparation and patience with rising. Here’s how to help your rolls turn out tender and airy:
- Use warm milk (not hot) to activate yeast without killing it.
- Mix and knead the dough until smooth and elastic — about 8-10 minutes by hand or 5-7 minutes with a mixer.
- Let the dough rise in a warm, draft-free spot until it doubles. Don’t rush this—good rising is key for fluffiness.
- After rolling and cutting, allow a second rise for the rolls to puff up before baking.
Following these steps gives you soft, tender rolls with a nice crumb that melts in your mouth.
Equipment You’ll Need
- Mixing bowls – for combining dough and frosting ingredients easily.
- Stand mixer with dough hook (optional) – makes kneading smoother and faster.
- Rolling pin – to roll out the dough evenly into a rectangle.
- 9-inch round or square baking dish – perfect size for fitting the rolls and helping them bake evenly.
- Measuring cups and spoons – to make sure your ingredients are accurate every time.
- Spatula or wooden spoon – for mixing and spreading the filling smoothly.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly different earthy sweetness.
- Add chopped dried cranberries or raisins to the filling for bursts of fruity flavor and chewiness.
- Mix in chopped toasted pecans or walnuts into the filling or sprinkle on top for extra crunch.
- Use cream cheese frosting flavored with a pinch of cinnamon or cardamom for a different spice profile.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour (plus extra for rolling)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F / 43°C)
- ¼ cup granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup pumpkin puree (canned or homemade)
- ¼ cup unsalted butter, melted
- 1 large egg
For the Filling:
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter, softened
For the Coffee Maple Frosting:
- 4 oz (½ cup) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1 tsp strong brewed coffee (cooled)
- ½ tsp vanilla extract
For Garnish:
- ¼ cup chopped pecans or walnuts (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, plus 1 to 1½ hours for the first rise. After shaping the rolls, allow another 30-45 minutes for the second rise. Baking takes about 20-25 minutes, and preparing the frosting while the rolls bake takes 5-10 minutes. In total, plan for about 2.5 to 3 hours, mostly hands-off time for rising.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This means the yeast is active and ready.
2. Make the Dough:
In a large bowl, whisk together 3 cups of flour, salt, cinnamon, nutmeg, and ginger. Add the melted butter, pumpkin puree, egg, and yeast mixture. Stir until combined.
3. Knead the Dough:
Gradually add more flour (up to ½ cup) as needed and turn the dough onto a floured surface. Knead for about 8–10 minutes until the dough is smooth and elastic.
4. First Rise:
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1½ hours, or until doubled in size.
5. Prepare the Filling:
In a small bowl, mix the brown sugar, cinnamon, nutmeg, and softened butter until well combined.
6. Roll the Dough:
Punch down the risen dough and roll it out on a floured surface into a rectangle about 16×12 inches.
7. Add Filling:
Spread the cinnamon-sugar-butter mixture evenly over the dough, leaving a small border around the edges.
8. Form the Rolls:
Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 9–12 equal slices.
9. Second Rise:
Place the rolls cut-side up in a greased round or square baking dish. Cover and let rise for 30–45 minutes until puffy.
10. Bake:
Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown and cooked through.
11. Make the Frosting:
While the rolls bake, beat cream cheese and butter together until creamy. Gradually add powdered sugar, then maple syrup, coffee, and vanilla extract. Mix until smooth. Adjust powdered sugar to get your desired frosting consistency.
12. Frost and Garnish:
Spread the coffee maple frosting over the warm rolls so it gently melts and drips into the swirls. Sprinkle chopped pecans or walnuts on top, if using.
13. Serve:
Enjoy these warm pumpkin cinnamon rolls fresh from the oven — perfect with a cup of coffee or tea for a cozy morning or sweet treat.
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid making the dough too wet.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, let it rise once, then refrigerate it overnight. Take it out to warm up and rise again before shaping and baking.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Coffee in the Frosting?
Yes, if you prefer no caffeine, substitute with brewed chicory, espresso powder dissolved in water, or simply omit it for a classic maple cream cheese frosting.
